Serves 4 

25 minutes 


  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 3 cloves of garlic, finely chopped
  • 1 red pepper, cut into 2cm pieces
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained and washed
  • 2 tsp sweet smoked paprika
  • 500ml veggie stock
  • Salt and pepper
  • Optional: Add 1 tsp of marmite for added B12 and a great depth of flavour.


  1. Sauté the onion in the olive oil until soft, this will take around 7 minutes.
  2. Add the garlic and red pepper and cook for another few minutes before adding the paprika. Mix well, cook for another couple of minutes.
  3. Add kidney beans, chopped tomatoes and stock.
  4. Bring to the boil, then reduce heat and simmer for 15 minutes.
  5. Before pureeing the soup, save a few kidney beans to decorate with when serving.



Serve with homemade croutons, a dollop of yoghurt and some fresh coriander.

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